This was a hastily invented mid week meal that turned out very tasty. The puree acts as the sauce in this dish with intriguing and exotic flavours.
|ingredients||2 x 300g porterhouse steaks|
|Asian greens to garnish|
|carrot cardamom puree||400 g carrots, sliced|
|200 ml water|
|30 cardamom pods|
|5 ml (1 tsp) garam masala|
|10 ml (2 tsp) salt|
|15 ml (1 tbsp) butter|
|shiitake & shallot in port||200g shiitake mushrooms|
|200g shallots (or baby onions)|
|30 ml (2 tbsp) butter|
|Pinch of salt|
|100 ml port|
|100 ml beef stock|
|15 ml (1 tbsp) balsamic vinegar|
Boil the carrots in water until they are soft and little water remains. Crush cardamom seeds in a mortar and pestle and add to the carrot along with garam masala and salt. Puree with a hand blender and press through a sieve. Add butter while mixture is still warm and mix well. Adjust seasoning to taste.
Remove stems from shiitake and discard. Slice shiitake and shallots and fry in butter until golden. Season well. Combine port, stock and vinegar then add to vegetables and reduce until thick.
Coat the steaks in olive oil, salt and pepper. Fry in very hot dry pan to desired doneness. Allow steaks to rest covered for a minute or two.
Slice steak and place on warmed plate. Add smears of carrot puree and scatter over shitake & shallots. Dress with Asian greens.